Soft Corn Flour Rolls

Try this recipe for soft and delicious homemade bread rolls! With the perfect combination of corn and white flour, these rolls are the perfect addition to any meal. The recipe is simple, and you can customize the dough to your liking – make bread, rolls, or experiment with different types of flour, such as rye or spelt.

ingredients :
• 100 g cornmeal
• 400 g all-purpose white flour
• 150 ml water
• 200 ml milk
• 10 g salt
• 1 teaspoon sugar or barley malt
• 4 g dry yeast
• 40 g butter

Preparation:
1️⃣ Mix the cornmeal with boiling water and let it sit for about an hour to cool down.
2️⃣ In a large bowl, combine all-purpose flour, dry yeast, salt, and sugar (if using barley malt, dissolve it in the milk first).
3️⃣ Add the cooled cornmeal mixture, melted butter, and milk to the flour mixture. Stir with a spoon or your hands until everything is well combined and no dry flour remains.
4️⃣ Cover the bowl with a cloth and let the dough rise in a warm place for about an hour.
5️⃣ Once the dough has risen, knead it to release any excess air. For overnight preparation, place the dough in the refrigerator for a slower rise. If continuing immediately, let the dough rise for another hour in a warm place.
6️⃣ Knead the dough again to make it easier to handle, then divide it into 6–8 equal portions.
7️⃣ Shape each piece into a ball and cover them with a cloth, letting them rise for about 30 minutes.
8️⃣ Lightly press each ball with your fingers and palm to roll it into an elongated shape, similar to a peeled potato. Cover and let them rise for another 40 minutes.
9️⃣ While the rolls are resting, preheat your oven to 200°C (392°F).
🔟 When the rolls have risen, score the edges with a knife to create an “ear” shape. Spray them with water to help them rise better during baking. Bake in the oven for 17–20 minutes, until golden brown.

Enjoy! 😊

Tips:
• Try mixing in rye or spelt flour for a unique flavor.
• With minor baking adjustments, this dough can also be used to make bread in a loaf pan or as a round loaf.

0:00 Introduction
0:15 Preparing the Corn Mixture
0:36 Mixing the Dough and First Rising
1:34 Second Rising and Dividing the Dough
2:25 Shaping the Rolls
3:46 Final Rising
4:13 Baking
4:34 Baked Rolls